1 In a large ovenproof pot, pour your goose fat then add your thinly sliced onion, sweat it with the thyme and bay leaf and a few juniper berries for 5 minutes
then place the sauerkraut, salt lightly then mix with your lardons, mix everything well.
2 Lift your cabbage and in the center arrange your 2 ears in a staggered pattern, cover them with your cabbage then push your potatoes into the 4 corners.
3 Preheat your oven to 100°TH 3+°.
4 Moisten your sauerkraut with your beer and cover your pot.
5 Into your oven, cook for 3 hours then turn it off and wait another 30 minutes before opening it.
6 Then carefully remove your ears and potatoes.
7 Place your sauerkraut in deep, very hot plates, thinly slice your ears and spread them elegantly with the potato cut around.
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